Archive for » April 28th, 2009«
Ingredients
1 Tablespoon vegetable oil
70g Red curry paste
400ml Coconut cream
180ml Water
70g Pineapple, diced (I used half of a medium pineapple)
5 Grapes (preferably black, and large if possible)(I added extra)
2 cherry tomatoes, cut in half (I added a few more)
2 kaffir lime leaves
250g roasted duck breasts, sliced (I cooked 1 whole breast each)
1/2 tablespoon fish sauce
1 tablespoon sugar
1 chili, sliced
5g fresh basil
Method
1. Heat 1 tbsp vegetable oil in sauce pan, and add red curry paste.
2. Stir fry until an aroma develops, and then lower the heat.
3. Add coconut cream and 180 ml of water.
4. Bring to the boil.
5. Add pineapple, grapes, cherry tomatoes, kaffir lime leaves, and sliced duck breast.
6. Add fish sauce and sugar.
7. Simmer until cooked through.
8. Garnish with chilli and fresh basil.
Serve over basmati rice.
All photos taken by me unless otherwise stated.